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Before you jump to My Fried Chicken Livers recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Choose To Consume.
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Even though most of you have been told time and time again that vegetables are good for you, and there is a really good reason why. You may already realize that many of the vitamins you need each day can be found in a variety of vegetables, but you will also be able to find required potassium in vegetables as well. You will recognize that one of the vegetables we are referring to is broccoli, which is loaded with potassium. Spinach can also be something that you may want to start eating more of as it has a lot more vitamins and minerals compared to other vegetables.
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We hope you got benefit from reading it, now let's go back to my fried chicken livers recipe. To cook my fried chicken livers you need 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make My Fried Chicken Livers:
- Take 1 pint of container of chicken livers.
- You need 1 of egg.
- Get 1/4 cup of Frank's Red Hot Sauce (optional).
- You need 2 tbsp of Dijon mustard.
- Take 1 cup of flour.
- Get 1/4 cup of cornmeal.
- Get 1 tsp of black pepper.
- Use 1 tsp of oregano.
- Take 1 tsp of garlic powder.
- Use 1 tsp of kosher salt.
- You need of Grapeseed oil or other for frying.
- Get of Lemon wedges.
- Use of Old Bay seasoning.
Steps to make My Fried Chicken Livers:
- Rinse livers in cold water and pat dry with paper towels before trimming them of visible sinew, fat, and areas of green discoloration but otherwise try keep the pieces as big as possible..
- Beat the egg with a fork until uniform then add hot sauce and mustard. Gently drop the livers in the egg wash and toss to coat. Let them marinate for up to 10 minutes while you prepare the breading..
- Mix flour, cornmeal, and the remaining spices in a shallow pan or plate so you can spread the mixture out. Lay the livers on the seasoned flour and let them sit on one side for at least 2 minutes so the coating bonds well to the egg. Gently turn them over and repeat on the other side..
- Heat half an inch of oil in a cast-iron or carbon steel pan. Fry the livers until dark golden brown before flipping, which takes about 2 or 3 minutes depending on the size of the piece. If the liver releases a lot of juice while frying on the first side, sprinkle a pinch of the dredging flour on the top to absorb the moisture and prevent splattering. Flip the livers and continue to cook until they are uniformly brown, another minute to 2 minutes..
- Drain on paper towels and dust generously with Old Bay (optional). Serve with raw red onions, lemon wedges, ranch dressing or cocktail sauce and or hot sauce..
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